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Mexican Chicken Casserole
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Mexican food is a vast and flavorful world. This Mexican chicken casserole is a heartwarming and spicy casserole.
Course: Main Course
Cuisine: Mexican
Keyword: mexican chicken casserole
Servings: 4 people
  • 3 Mexican wheat tortillas
  • 2 boneless chicken breasts
  • 1 bouillon cube
  • 1 small red pepper
  • 1 small orange pepper
  • 1 small onion
  • 1 tbsp thinly chopped canned jalapeños
  • ½ cup black beans
  • 3 tbsp Mexican salsa
  • ¼ cup milk
  • 1 tbsp olive oil
  • 1 cup shredded cheddar
  • Salt and pepper
  • Fresh coriander for garnish
  • Sour cream
  1. Preheat the oven to 180ºC (350ºF)
  2. In a rectangular baking pan place the tortillas at the bottom and take to the oven for 10 minutes until they are semi-crispy.
  3. Boil the chicken in a pot with enough water to cover the chicken breasts. Add the bouillon cube. Boil for 15 minutes until the chicken is fully cooked. Reserve ½ cup of the chicken stock. Let the chicken chill and shred.
  4. In a big pan pour the olive oil and heat it over medium heat. Toss the red pepper, the orange pepper, and the onion cut into julienne.
  5. When the onion is slightly transparent add the jalapeños, the black beans, the chicken, the salsa, the chicken stock, and the milk. Let it simmer for 10 minutes until you get a thick sauce. Adjust salt and pepper.
  6. Pour the chicken mix over the tortillas and top with the shredded cheddar. Bake for 15 minutes until the cheese slightly golden.
  7. Serve with sour cream and thinly chopped coriander.